Abstract：
:This study was aimed to reduce the concentrations of benzopyrene (BaP) and acrylamide (ACR) in roasted coffee beans by corona discharge plasma jet (CDPJ). The initial concentrations of BaP and ACR in roasted beans were decreased by 53.6% and 32.0%, respectively, following CDPJ (powered by 20 kV DC/1.5 A) treatment for 60 min. The levels of total solid, total acid, chlorogenic acid, caffeine, trigonelline, and pH were insignificantly changed upon CDPJ treatment compared to controls. However, the concentration of total phenolic content and Agtron color values were altered significantly. The treatment of beans did not alter descriptive sensory properties of the corresponding coffee brews, except aroma and aftertaste characteristics. As the treatment time increased from 15 to 60 min, scores for aroma profiles in PCA plot were shifted from right to left, although overlapping was observed between 15- and 30-min-treated samples. Additionally, none of the treated samples were discriminated from the control by electronic tongue.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lee T,Park H,Puligundla P,Koh GH,Yoon J,Mok Cdoi
10.1016/j.foodchem.2020.127117subject
Has Abstractpub_date
2020-10-30 00:00:00pages
127117eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30979-1journal_volume
328pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:The elemental profiles of six honey samples from Malaysia had been constructed using the data obtained from both ICP-AES and ICP-MS. Potassium and sodium were the most abundant minerals covering from 69.3-78.6% and 14.1-28.7%, respectively. The ratio of potassium to sodium was more than one. Even though the minerals a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.106
更新日期：2012-12-01 00:00:00
abstract：:Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas chromatography, respectively. The moisture, protein, total lipid, and ash values (g/100g) ranged from 71.13 to 78.39; 18.10 to 19.87; 1.05 to 9.03;...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.055
更新日期：2014-10-01 00:00:00
abstract：:This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free Et...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125174
更新日期：2019-12-01 00:00:00
abstract：:Lotus seed kernel (LSK) has high starch content and possesses many bioactivities, which are mainly attributed to its phenolics. In the present study, LSK phenolics were extracted using aqueous glycerol, and the obtained phenolics and its starch properties were observed for their correlations. Response surface methodol...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.09.022
更新日期：2019-02-15 00:00:00
abstract：:The properties and viscosity-reduction mechanism of corn flour irradiated by electron beam have not been understood properly. Here, we investigate the effects of electron beam irradiation (EBI) on the gelatinization and physicochemical properties of corn flour irradiated by 0-5.40kGy of electron beam. The total starch...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.152
更新日期：2017-10-15 00:00:00
abstract：:An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.140
更新日期：2018-09-15 00:00:00
abstract：:The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126161
更新日期：2020-05-30 00:00:00
abstract：:The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 2...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.064
更新日期：2016-12-15 00:00:00
abstract：:Batch synthesis of fructosyl-galacto-oligosaccharides from lactulose was performed with commercial β-galactosidase preparations from Aspergillus oryzae, Kluyveromyces lactis and Bacillus circulans. The enzyme from A. oryzae produced the highest yield and specific productivity of synthesis, being selected for further s...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.128
更新日期：2013-06-15 00:00:00
abstract：:This study aimed to comparatively investigate the temperature effect on the kinetic parameters and rate constants representing lipid hydroperoxides (LOOH) formation and decomposition during initiation and propagation peroxidations. The initiation phase was characterized by induction period IP, overall initiation rate ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128137
更新日期：2021-03-15 00:00:00
abstract：:This study was the first investigation into the main inducers of two lignifications by examining the changes of physicochemical properties and gene expression in king oyster mushrooms, under different conditions, during 21 days of storage. The results showed that the toughness, firmness and gumminess of the no-woundin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125224
更新日期：2019-12-15 00:00:00
abstract：:The present study aims to assess the effect of different nitrogen (N) rates on the chemical composition and antioxidant properties of stevia frozen fresh and dried leaves, and to define the best growing conditions to maximize the levels of bioactive compounds. In general, processing affects more significantly the toco...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.137
更新日期：2018-03-15 00:00:00
abstract：:Almond production is not typical for Serbia however the existence of natural populations and unexpectedly suitable agro-climatic conditions initiated this kind of study. Total oil content and concentrations of the fatty acids, total phenolic content and radical-scavenging activity were determined in the kernel oil of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.006
更新日期：2017-11-01 00:00:00
abstract：:This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.05.004
更新日期：2018-10-15 00:00:00
abstract：:Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.059
更新日期：2019-06-15 00:00:00
abstract：:Phytochemical investigation of the ethanol extract from the roots of Toddalia asiatica resulted in the isolation of eight new alkaloids, 8-methoxynorchelerythrine (1), 11-demethylrhoifoline B (2), 8-methoxynitidine (3), 8-acetylnorchelerythrine (4), 8,9,10,12-tetramethoxynorchelerythrine (5), isointegriamide (6), 1-de...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.12.058
更新日期：2014-04-01 00:00:00
abstract：:The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Amon...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128164
更新日期：2021-03-15 00:00:00
abstract：:Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different spray-drying conditions and to investigate the impact on lipid oxidation upon storage. Confocal laser scanning microscopy, scanning electron microscopy and different ex...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.016
更新日期：2008-07-01 00:00:00
abstract：:The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.048
更新日期：2016-02-15 00:00:00
abstract：:Starch digestibility and polyphenol content were investigated in six (white, red and purple) Thai rice varieties. Total phenolic content (TPC), total anthocyanin content (TAC), amylose content, gelatinization parameters and in vitro digestibility were determined. Purple and red rice varieties were found to have the hi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.06.016
更新日期：2019-11-15 00:00:00
abstract：:Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.069
更新日期：2013-06-01 00:00:00
abstract：:Lactoferrin is an iron-binding cationic glycoprotein (pI = 8.7) beneficial for mammal health, especially udder and milk preservation. A new simple two-step method of quantification was developed. Lactoferrin in 1 mL of bovine skim milk was first adsorbed onto 100 mg of macroporous sulfonated-resin at pH 6.8 by rotary ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.058
更新日期：2018-09-01 00:00:00
abstract：:The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.030
更新日期：2015-01-15 00:00:00
abstract：:The interaction between commercial orange pectin (COP) and sodium caseinate (SC) was studied using FTIR, fluorescence spectroscopy, CD, and LSCM. The effect of different conditions on the formation and separation of COP-SC complex was determined. The extraction of the orange pectin using SC precipitation (SCOP) was pe...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.046
更新日期：2019-06-15 00:00:00
abstract：:For the determination of cyclopiazonic acid (CPA) in food and feed samples a simple and accurate LC-MS/MS method, which does not require extensive sample clean-up steps, was developed and validated. A fully carbon-13-labelled internal standard was used to compensate for matrix effects. Briefly, the samples were extrac...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.063
更新日期：2016-11-15 00:00:00
abstract：:As a potential novel technique in the wine-making industry, ultrasound has received considerable attention. In this paper, a model wine system was constructed to investigate the effect of ultrasonic irradiation on the formation of xanthylium cation pigment derived from the (+)-catechin and the glyoxylic acid, an oxida...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.120
更新日期：2018-12-01 00:00:00
abstract：:Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.123
更新日期：2017-01-01 00:00:00
abstract：:The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128061
更新日期：2021-02-15 00:00:00
abstract：:The development of a fast hCCC method tailored to recover phenolics of Siberian barberry (Berberis sibirica, Berberidaceae) responsible for the observed strong antioxidant activity was performed. Initially, the optimization of extraction procedure was evaluated based on the antiradical potential assessment (DPPH and F...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.096
更新日期：2016-07-15 00:00:00
abstract：:This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128457
更新日期：2021-05-01 00:00:00
